Crepes A' La Reine
|Canned sliced mushrooms||4 Ounce (Drained)|
|Instant minced onion||1 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Chives||2 Teaspoon, chopped|
|Dry sherry||3 Tablespoon|
|Chicken||2 Cup (32 tbs), diced (Cooked)|
|Eggs||3 , well beaten|
1)Heat a lightly greased griddle.
2)Preheat oven to 350 degrees.
3)In a medium saucepan, melt butter and add mushrooms and onion.
4)Saute until mushrooms are lightly browned.
5)Add 3 tablespoons flour, 2/3 cup evaporated milk and chicken broth slowly.
6)Cook on medium heat until thickened. Keep stirring.
7)Adjust salt, pepper and nutmeg to taste.
8)Add chives, sherry and chicken. Cover the pan and chill.
9)In a bowl, add 3/4 cup flour and 1/2 teaspoon salt.
10)Add remaining evaporated milk with 1/2 cup water.
11)Add flour mixture alternately with liquid to beaten eggs, blending until smooth.
12)Pour 1/4 cup batter onto lightly greased hot griddle and make about 12 pancakes.
13)Brown each of the pancakes on one side only, removing from griddle when upper surface looks bubbly and slightly dry.
14)Put the pancakes, browned sides down, on a towel to cool.
15)Divide chilled filling mixture into 12 portions and put it on uncooked side of each pancake.
16)Roll each pancake up like jelly roll.
17)Put the rolls, seam sides down, in greased baking dish. Cover tightly.
18)Bake for 20 minutes or until heated through.
19)Serve the Crepes A' La Reine immediately.